LCBO Food & Drink Holiday 2021

COMFORT AND JOY

CARROT & PISTACHIO GALETTE WITH LABNEH & CARROT TOP ZHUG A savoury galette is a great way to make winter vegetables exciting. This free-form tart features Ontario carrots, but you can use any seasonal veg, as long as you roast it first. Zhug, a spicy Yemeni condiment, and labneh, a soft, spreadable cheese, add an unexpected twist to this dish. Labneh can be found at most Middle Eastern grocers, but if you can’t find it, simply strain Greek yogurt in cheesecloth overnight. PASTRY ⁄ cup (150 mL) unsalted butter ⁄ cup (80 mL) raw pistachios 1 ⁄ cups (310 mL) all-purpose flour ⁄ tsp (2 mL) Diamond Crystal kosher salt or ⁄ tsp (1 mL) table salt 3 tbsp (45 mL) ice water FILLING 1 ⁄ lbs (605 g) small heirloom carrots, scrubbed, tops reserved 3 tbsp (45 mL) olive oil, divided Kosher salt ⁄ cup (125 mL) loosely packed cilantro leaves, finely chopped, plus more for optional garnish 1 tbsp (15 mL) lemon juice 1 green bird’s-eye chili 2 garlic cloves, minced 1 tsp (5 mL) cumin seeds, toasted ⁄ tsp (0.5 mL) ground cardamom ⁄ cup (175 mL) labneh 1 tbsp (15 mL) honey ⁄ cup (80 mL) crumbled feta 1 egg yolk 1 tsp (5 mL) water 2 tbsp (30 mL) chopped raw pistachios

8 To serve, scatter pistachios over tart. Garnish with cilantro leaves, if desired.

5 Pick ⁄ cup (125 mL) loosely packed carrot leaves (see TIP). Wash and dry thoroughly. Finely chop leaves and transfer to a small bowl. Stir in cilantro, re- maining 2 tbsp (30 mL) oil, lemon juice, chili, garlic, cumin and cardamom. Season with salt. 6 Roll out dough on a lightly floured work surface into a 12 x 14-inch (30 x 35 cm) oval, about ⁄ inch (3 mm) thick (don’t worry if your dimensions aren’t exact). Slide dough onto parchment paper, then transfer to a large baking sheet. Spread labneh over dough, leaving a ⁄ -inch (1 cm) border. Spoon carrot top zhug evenly over labneh. Arrange carrots on top. Brush with honey, then scatter feta overtop. Fold edges of dough up and over carrots. 7 Whisk egg yolk with water in a small bowl. Brush egg wash over dough. Bake until crust is golden brown, about 30 minutes. Cool 10 minutes before serving.

1 Position rack in bottom third of oven. Preheat to 425 F (218 C). 2 For the pastry, cut butter into ⁄ -inch (1 cm) pieces. Transfer to a large plate. Chill in freezer until very firm, about 15 minutes. 3 Pulse ⁄ cup (80 mL) pista- chios in a food processor until very finely chopped. Add flour and salt. Pulse to combine. Add butter. With motor running, slowly stream in water and pro- cess until dough comes together. Dump dough onto a piece of plastic wrap. Wrap tightly, then flatten into an oval. Chill in fridge for 30 minutes. 4 For the filling, halve carrots (if they are on the larger side, cut into ⁄ -inch (2 cm) thick batons of varying lengths) and place on a large baking sheet. Toss with 1 tbsp (15 mL) olive oil. Season with salt. Arrange, cut-side down, in a single layer. Roast until tender and just starting to brown, 15 to 20 minutes. Cool to room temperature before assembling tart, about 20 minutes.

Serves 4 to 6

WHAT TO SERVE

TIP: IF YOUR CARROTS DIDN’T COME WITH THEIR TOPS, USE ½ CUP 125 ML LOOSELY PACKED PARSLEY LEAVES INSTEAD. The honeyed fruit in this off-dry Vouvray complements the sweet- ness of the carrots and richness of the labneh, while the nutty tones match the pistachios and spice. Bougrier Vouvray Chenin Blanc LCBO 253229, $16.10

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HOLIDAY 2021 FOOD & DRINK